Shredded Pork Noodles
1.
Beat an egg into the flour and sprinkle a little salt (about 1g). The egg and salt can make the noodles taste more vigorous.
2.
While pouring it cool and boiled, mix the flour with your hands until there is no dry flour. Finally, knead the dough into a smooth dough and wrap it in plastic wrap for 30 minutes.
3.
Shred the tenderloin, add 2g of salt, soy sauce, cooking wine and cornstarch, mix well and marinate for 15 minutes.
4.
Slice garlic, wash and shred hot peppers and carrots.
5.
The awake dough is kneaded again for two minutes until the surface is smooth and then kneaded into a dough (can be divided into several equal parts and then operated).
6.
Use kitchen scissors to cut out the long strips as shown in the picture (when cutting the noodles, you need to cut a few knives and rotate the dough. After all the surface of the dough has been cut, smooth the dough again and continue cutting. Determined by the angle of the lower scissors), remember to sprinkle some flour to prevent the cut noodles from sticking.
7.
Boil a pot of water, and cook the cut noodles until the noodles are cooked thoroughly and remove the water control (you can even put the cooked noodles in the water and taste more vigorously when it is hot).
8.
After the wok is heated, put in an appropriate amount of peanut oil, add the marinated pork and stir fry quickly until the color changes, then add garlic cloves and fry the aroma.
9.
Add the cut peppers and carrot shreds, add 2g of salt and stir fry until the carrots are broken.
10.
Add a tablespoon of oyster sauce and 3g of light soy sauce to the cooked scissors noodles.
11.
Stir-fry evenly until the surface of the scissors noodles is coated with oyster sauce, and finally pour a spoonful of vinegar, mix well and turn off the heat.
Tips:
1. When mixing the noodles, add an egg and a little salt to make the noodles taste stronger and smoother.
2. Cutting noodles is a meticulous work that requires patience. When cutting noodles, you need to cut a few knives and rotate the dough. After all the surface of the dough has been cut, smooth the dough again and continue cutting. The thickness and length of the noodles are determined by the scissors. The angle is determined, and the cut noodles need to be sprinkled with dry powder to prevent sticking.
